Santan (Coconut Milk)

Basic Ingredients and Preparation for Santan (Coconut Milk)

Kelapa Parut (Grated Coconut for Santan)

Coconut milk is obtained from grated coconut. Water is added and the mixture is squeezed to extract the milk.
To get the best results, add a little hot water (60°F/15°C) and let the mixture stand till lukewarm. Knead well the coconut in the water. The longer the squeezing process, the more the milk extracted. Remove the grated coconut from the liquid, squeezing it dry first. Strain the milk. It is advisable to strain it a second time through a very fine sieve as there is always a brown residue in the milk.
Stir well the coconut milk before adding it to any dish. As soon as coconut milk stands, the cream begin to rise, like the skim of animal milk.
When very little or no water is added, the squeezed milk is known as coconut cream or pati santan.
To get a thinner 'santan', more water is added.
The main or harder ingredients of sweets are usually boiled in the thinner santan till tender. Pati santan is always added last to any dish for a smooth creamy results.
Potatoes boiled in santan have a delicious flavour. They may be mashed in coconut cream for a richer flavour.
When pati santan is added to any dish it should always be stirred in.
The stirring should continue till the dish is removed from the stove. This is to ensure even distribution and to prevent curdling. If only one lot of coconut milk is used, instead of thin and thick santan, the dish should be stirred frequently till cooking is completed.

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